Spiced Beet salad with citrus ginger dressing
Roasted citrus combined with fresh juice, ginger, mint and yoghurt for an unforgettable salad
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 lime
- 1 small grapefruit
- 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
- 1 pinch red pepper flakes
- ½ teaspoon dried coriander
- ¼ teaspoon turmeric
- ½ cup olive oil
- Salt and freshly ground pepper
- 900g beetroot, peeled and cut into 1/2-inch chunks
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- ¼ cup Greek yogurt
- 2 tablespoons chopped mint
- ¼ cup pistachios, toasted and chopped
How do I make it?
- Preheat the oven to 200°.
- Cut the lime and grapefruit in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
- In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust.
- Throw in the beets, grapefruit half, and lime half and mix until everything is coated.
- Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
- Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, the ginger and sugar, along with 2 tablespoons olive oil and a few pinches of salt and pepper.
- Transfer the beets to a serving bowl or plate, drizzle in a few tablespoons of dressing, and toss to combine.
- Plate, dollop each with some yogurt and sprinkle with mint and pistachios. Serve.
Recipe from Food52
